Beef Risotto in Eggplant

Name: Beef Risotto in Eggplant
Prep time: 17 min
Cook time: 44 min
Total time: 1 h 1 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g beef mince; 200g basil; 150g eggplant; 2 cups risotto rice; 1 tsp pecorino romano; 2 tsp oregano; 2 tbsp olive oil; to taste salt and black pepper

A fiery Italian beef mince risotto with fresh basil and eggplant, finished with pecorino romano and oregano, served over risotto rice.

Total time

61 min

Prep

17 min

Cook

44 min

Difficulty

easy

Cuisine

Italian

comfort

Ingredients

400gbeef mince

200gbasil

150geggplant

2 cupsrisotto rice

1 tsppecorino romano

2 tsporegano

2 tbspolive oil

to tastesalt and black pepper

Instructions

Season the beef mince and braise it over medium-high heat until well browned, about 4 minutes.

Add the eggplant, cooking until softened, about 4 minutes.

Stir in the pecorino romano and oregano for 3 minutes.

Cook the risotto rice separately, stirring in warm stock until creamy.

Let the beef simmer for about 6 minutes so the flavors meld.

Toss through the basil just before serving.

Serve hot over the risotto rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

497

Protein

31.4g

Fat

24.9g

Carbs

37.6g

Fiber

2.9g

Sodium

86mg

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